Peach Cobbler Cheesecake Recipe

There’s nothing quite like the combination of rich, creamy cheesecake and warm, spiced peach cobbler. This Peach Cobbler Cheesecake brings together the best of both worlds—smooth, velvety cheesecake layered with sweet, juicy peaches and a golden, buttery cobbler topping.

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I first made this dessert for a family gathering, wanting something that felt both classic and a little indulgent. It quickly became the star of the evening, with everyone going back for seconds (and even sneaking thirds!). If you love peach cobbler and cheesecake separately, get ready to fall in love with them together in this decadent yet surprisingly easy recipe.

Why You'll Love This Peach Cobbler Cheesecake

Get ready to add a new favorite to your dessert lineup. This Peach Cobbler Cheesecake is the ultimate combination of creamy, fruity, and crunchy textures in every bite.

First, the flavors are absolutely irresistible. The rich, tangy cheesecake balances perfectly with the cinnamon-spiced peaches, while the cobbler topping adds the perfect crisp contrast.

It’s also a showstopper. Whether you’re making it for a holiday, a summer barbecue, or just because, this cheesecake is guaranteed to impress. The golden topping and layers of peaches make it look just as good as it tastes.

Even better, it’s easier than you think. While it looks like a bakery-level dessert, the process is straightforward. With just a few simple steps, you’ll have a homemade cheesecake that rivals anything from your favorite café.

Plus, you can make it ahead of time. Since cheesecake needs time to chill, this is the perfect dessert to prepare the day before a special event, freeing up time for other dishes.

Ingredients Notes

The magic of this Peach Cobbler Cheesecake lies in its carefully selected ingredients. Each one plays an essential role in creating that perfect balance of flavors and textures.

The graham cracker crust forms a buttery, slightly crunchy base that complements the creamy cheesecake. I like using cinnamon graham crackers for extra warmth, but classic graham crackers work just as well.

For the cheesecake filling, high-quality cream cheese is key. Make sure to use full-fat cream cheese at room temperature for the smoothest texture. A touch of sour cream adds a subtle tang and keeps the cheesecake from feeling too heavy.

The peach filling is the heart of this dessert. Fresh peaches work beautifully when in season, but canned or frozen peaches (thawed and drained) are great alternatives. Tossing them with brown sugar, cinnamon, and nutmeg enhances their natural sweetness and creates that classic cobbler flavor.

The cobbler topping brings it all together. A simple mixture of flour, sugar, butter, and a pinch of baking powder creates a golden, biscuit-like topping that contrasts beautifully with the creamy cheesecake layer. A little extra cinnamon in the mix makes it even better.

You'll also need a springform pan to ensure easy removal and a water bath to keep the cheesecake from cracking. These small steps make a big difference in achieving that perfect, bakery-quality result.

How To Make This Peach Cobbler Cheesecake

Making this Peach Cobbler Cheesecake is a multi-step process, but each part is simple and well worth the effort.

Start by preparing the graham cracker crust. Crush the crackers into fine crumbs and mix them with melted butter and a bit of sugar. Press the mixture firmly into the bottom of a greased springform pan, then bake it for about 10 minutes. This helps set the crust so it stays crisp under the creamy cheesecake filling.

While the crust cools, make the cheesecake filling. Beat softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing on low speed to avoid incorporating too much air (which can cause cracks). Stir in vanilla extract and sour cream for a perfectly silky consistency. Pour the cheesecake batter over the cooled crust and smooth the top.

Next, prepare the peach filling. If using fresh peaches, peel and slice them before tossing them with brown sugar, cinnamon, and a splash of lemon juice. Cook them gently in a saucepan until they release their juices and become soft but not mushy. Once cooled slightly, spoon them evenly over the cheesecake batter.

For the cobbler topping, combine flour, sugar, baking powder, and a pinch of salt. Cut in cold butter until the mixture resembles coarse crumbs, then sprinkle it over the peaches. This will bake into a crispy, golden topping that adds a delightful texture.

Bake the cheesecake in a water bath to keep it from cracking. Wrap the springform pan in foil and place it in a larger pan filled with an inch of hot water. Bake at 325°F (163°C) for about an hour, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open.

Once cooled to room temperature, refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the texture to firm up. When ready to serve, remove from the springform pan and slice into perfect, creamy, peach-filled pieces.

Storage Options

If you have leftovers (which is rare in my house!), storing this Peach Cobbler Cheesecake properly ensures it stays just as delicious.

For short-term storage, keep the cheesecake covered in the refrigerator. It will stay fresh for up to 5 days if stored in an airtight container or wrapped tightly in plastic wrap.

For longer storage, you can freeze it. Slice the cheesecake and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. It will keep well for up to 3 months. To serve, simply thaw a slice in the refrigerator overnight.

When reheating individual slices, let them come to room temperature naturally, or warm slightly in the microwave for 10-15 seconds to soften the cobbler topping without melting the cheesecake.

Variations and Substitutions

This recipe is incredibly flexible, so feel free to switch things up to suit your preferences.

Want a shortcut? Use store-bought peach pie filling instead of making your own. This saves time without sacrificing flavor.

For a different fruit twist, try apples, cherries, or blueberries in place of peaches. Each one pairs beautifully with the creamy cheesecake and buttery cobbler topping.

If you love a stronger spice profile, add a bit more cinnamon, nutmeg, or even a pinch of ground ginger to the peach filling for extra warmth.

Looking for a gluten-free option? Swap the graham cracker crust for a gluten-free cookie crust and use a gluten-free flour blend for the cobbler topping.

For an extra indulgent finish, drizzle warm caramel sauce over the top before serving. The combination of caramel, peaches, and cheesecake is absolutely divine.

No matter how you make it, this Peach Cobbler Cheesecake is sure to be a hit. Experiment with flavors, share it with loved ones, and most importantly—enjoy every creamy, fruity, cobbler-topped bite!

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